This Vegan Tortellini Soup is made from wholesome ingredients and tastes delicious. Everything is made from scratch, from the dough to the caramelized onion filling, to the flavorful vegetable broth.
I am a big fan of anything soup related and when I saw this recipe for a caramelized onion tortellini in a parmesan broth, I knew I wanted to make my version of it. This recipe did take a while to make, but it was a labor of love. In the end, I had some homemade tortellini and a beautiful broth to put them in. Garnish with some young celery leaves and sliced shallot and it was perfection.
Making your own pasta could be intimidating, but nothing can beat the satisfaction of eating it. It’s softer and silkier than dried pasta from the store. It also cooks faster.
You can cut corners and buy the tortellini and also buy the broth. It will still be a delicious meal. But check out the recipe below!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients for Vegan Tortellini Soup
For the caramelized onion filling, you will need these ingredients:
- Yellow Onions. You can also use white onions. I used 4 medium ones.
- Herbs, to add flavor to the filling, like sage, rosemary, and thyme
- Vegan Ricotta, I used the Kitehill vegan ricotta. You can use plain yogurt instead.
- Vegan Mozzarella. I used the Follow your heart shredded mozz. It melts better and I like the flavor. You can use another brand.
- Sherry Vinegar. Only a splash to balance the sweetness and saltiness.
You don’t have to make your own vegetable broth, but if you do, you will need the following:
- Garlic heads
- Onion
- Carrots for sweetness and color
- Celery, adds natural salinity and flavor. Save the tender leaves for plating.
- Nutritional yeast, adds a slight cheesiness and savoriness.
- Mushroom seasoning is made from dried mushrooms and is natural umami booster. It will make the broth taste really good.
How to Shape the Tortellini
Once you roll out your sheet of pasta, cut it into squares. About 1.5″-1.75″ each side. You can cut with a knife or pasta cutter or even a pizza cutter
Then you can fill it with a dollop of filling. You can use a piping bag or two spoons. It will be about 1 tsp worth.
After that, I start shaping the tortellini shape. The best way to do this is to run a wet finger around the border. This will ensure when you fold the edges together, they will stick.
Fold the square in half by joining together two opposite points to make a long triangle.
The filling bump should be facing you. Use your thumb to gently push it up and then join the two bottom points together to finish the shape. Viola!
Storing It
- Tortellini, or most types of fresh pasta for that matter, can be stored in the freezer. I lay them on a sheet tray lined with a baking mat or parchment paper and then place that in the freezer to freeze. Once frozen, I move it to a container to store for up to 3 months.
- The broth can be stored in the freezer as well for up to 1 month.
- I recommend storing the pasta and the broth separately to avoid it becoming mushy.
When boiling the fresh pasta, do it in a pot with salted water, not in the broth. This is because the flours and starches will affect the flavor and texture of the broth.
Want More?
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Vegan Tortellini Soup
Equipment
- Pasta Machine
- baking dish
Materials
Caramelized Onion filling
- 4 yellow onion
- 2 tbsp olive oil
- salt and pepper, to taste
- 2 fresh thyme sprigs
- 2 fresh rosemary
- 6 sage leaves
- 55 g (4 tbsp) vegan butter, cut into cubes
- 120 g (1/2 cup) vegan ricotta
- 50 g (3/4 cup) grated vegan mozzarella
- few drops of liquid smoke
- 1/2-1 tbsp sherry vinegar based on personal tastes
- 1 recipe of vegan pasta dough recipe above
Vegetable broth
- 2 garlic heads, skin on
- 1 yellow onion, skin on
- 2 tbsp olive oil
- 1-2 carrots, peeled and cut into 1/2" pieces
- 4 celery stalks
- 5 fresh thyme sprigs
- 5 parsley stems
- 2 bay leaves
- 2 tsp black peppercorns
- salt to taste
- 1/2 tbsp nutritonal yeast
- 1/2 tbsp mushroom seasoning
For Serving
- young celery leaves
- thinly sliced onion
Instructions
Caramelized Onion Filling
- Preheat oven to 375°F. In a 9 X 13 baking tray, toss sliced onions with olive oil, herbs, and season. Put butter cubes on top and cook for 90 minutes, stirring every 30 minutes.
- Remove herbs and any scorched onions. Add to a food processor along with ricotta, mozzarella, liquid smoke, and sherry. Pulse until a fine paste forms. Season with salt and pepper.
- Make pasta dough and cut into 4 pieces. Rewrap the other pieces and store in the fridge until ready to use.
- Roll with rolling pin until flat and even. Roll into pasta machine until a dough is almost see-through. Cut any uneven pieces with pizza cutter or pasta cutter. Then cut squares of 1 3/4".
- Spoon or dollop the filling in the center about 1/4-1/2 tsp. Leave a 1/2" border around it.
- Wet the edges and fold in half, to make a triangle. Then with water, dab both opposite corners and join together to make the tortellini shape. Check pictures above for help.
- Repeat with all the dough. Store on a tray and put in the freezer until ready to use.
Making Homemade Vegetable Broth
- Cut garlic and onion in half lengthwise, skin on.
- In a large dutch oven, heat olive oil and put the garlic and onion, cut side down. Cook until slightly browned, 2-3 minutes.
- Add carrrot, celer, herbs, spices, and 4 quarts of water.
- Bring to a boil, then immediately lower to a simmer. Cook broth until golden in color and reduced in half 2-2 1/2 hours. Strain and press on vegetables to get as much liquid out as possible
- Season with salt, mushroom seasoning, and nutritional yeast.
- Store in fridge for up to 1 week or in the freezer for 3 months.
To finish
- In salted water, cook the tortellini (about 10 per serving) in water until almost al dente.
- Heat the broth and transfer the tortellini in. Gently simmer for 1 minute, then add thinly sliced onion, celery leaves, and more nutritional yeast.
Vegan Herb Laminated Pasta
Equipment
- 1 Pasta Machine
- pasta cutter optional
Materials
- 300 g (3/4 cup plus 2 1/2 tsp) semolina flour
- 150 g (1 1/4 cups) 00 flour
- 50 g (1/3 cup) All-purpose flour
- 1/2 tsp tumeric optional, for color
- 2 tbsp nutritional yeast
- 1/2 tbsp salt
- 200 g (3/4 cup plus 1 tbsp) room temperature water
- fresh herbs, such as parsley, basil, and mint, as needed
Instructions
- In a bowl, whisk the semolina flour, 00 flour, all-purpose flour, turmeric, and the nutritional yeast.
- In another container, preferably one with a spout, add the water and salt. Mix until salt is dissolved.
- Make a well in the middle of your dry ingredients and pour the water in. Using a wooden spoon or rubber spatula slowly mix in the flour with the water until a rough dough forms.
- Knead with your hands in bowl or on a work surface. Add a little water until all the flour is incorporated. Knead until a smooth dough forms. You know you kneaded it enough when you poke it, it springs back. Should take about 10-12 minutes.
- Place in an airtight container or wrap in plastic wrap. Let rest in the fridge for 30 minutes.
- Blanch the herbs in a barely simmering water for 15-30 seconds. Fish out of the water using a strainer and immediately place in an ice bath. Once ready to use, carefully pat dry with paper towels.
- Cut the pasta dough into four and dust with semolina flour. Putting your pasta machine at the widest setting (6), run your dough through 2-3 times. Change the setting up by two and repeat the process. Turn it up by two again and continue making it thinner and thinner until the dough is thin enough to see your fingertips. This should be the lowest setting.
- Lay the dough on a flat surface and brush off excess flour and brush with water. Carefully place your herbs on one half of the dough and fold the other half on top. Gently press down with a rolling pin. Using a pizza wheel or pasta cutter, cut off any uneven edges.
- Carefully place it in the pasta machine again at setting 3 once, then move it to the thinnest setting 2-3 times. Cut into desired noodle shape.
- To cook, salt your water (salty like the ocean, but not the dead sea) and bring to a boil. Add your pasta and cook for 2-3 minutes.
Notes
- Homemade pasta can be stored in the fridge for 1-2 days
- It can also be frozen for 2-3 months by placing on a tray, then moving to an airtight container once frozen.
- It can also be dried by putting them on a rack (you can also use the rack in the oven to hang it) for 24-48 hours in room temperature. The time to dry will depend on the humidity levels and size of your pasta.
- Alternatively, for a quicker drying time, you can set your oven to 135°F. Lay your pasta on a sheet tray (for the nests) or hang on the oven racks and dry out the pasta for 2-4 hours.
- For all storing methods, store in a plastic bag or airtight container.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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Mmm… ¡Impresivamente delicioso!
The tortellini looks so exquisite.